Casual Fine Dining 

39 Rue De Jean

Downtown - French

39 Rue de Jean looks like it’s been at 39 John St. forever. The tarnished railings and mirrors, the cracked tiles, the dark woods — they give the brasserie a patina of faded French beauty. But much like the charms of Catherine Deneuve and Brigitte Bardot, Rue’s appeal never subsides. Maybe it’s because the menu contains all the French classics and then some. Our favorites include the onion soup gratinée, beef tartare, sweetbreads, and escargot. Then there are the big plates like the NY steak frites (with butter!), the burger (best in town maybe?), and the six preparations of mussels. A bowl for $9.99 with a side of frites and a glass of Fischer LaBelle Amber will do you up right. Try the pistou, the aioli, the bacon blue cheese, or really any of them. They’re all good. Chef Aaron Lemieux puts out plenty of succulent entrées (lamb shank, duck confit, coq au vin, braised rabbit) that will have you dreaming of Paris, and the plats du jour are a good reason to put Rue on your regular rotation. Sunday brunch is the best time to try their amazing omelets, cooked to French perfection. —Stephanie Barna Dish (Winter 2013)

Al di La

West Ashley - Italian

Piccoli cuscini di bontà. Google says this phrase means “little pillows of goodness,” which is how we’ve been describing the gnocchi at Al di La for years. Made with ricotta and mascarpone, the tender dumplings mix and mingle with small bites of shrimp and tomatoes, all tossed together in a light sauce with shreds of basil. This was the only thing we ordered for at least the first five years of Al di La’s existence. Nowadays, the equally delicious asparagus risotto with sea scallops rules our heart, but dining companions are always urged to order the gnocchi so we can steal a cheesy orb or two. Al di La remains a West Ashley favorite with a romantic patio strewn with twinkling lights, housemade pasta, and savory braised meats. Inside the bacaro, there’s a wood-burning pizza oven and plenty of campari, limoncello, and prosecco for mixing up everyone’s favorite Italian cocktails. —Stephanie Barna Dish (Winter 2013)

Amen Street Fish and Raw Bar

Downtown - Seafood

Located on a historic corner of East Bay Street within sight of Charleston Harbor, Amen Street Fish & Raw Bar serves up fresh, sustainable seafood in a timelessly stylish space. With exposed brick walls, a long bar, and the coolest oyster shell chandeliers we’ve ever seen, the place is the sleek, shining antithesis to cheesy seafood-serving tourist traps. Chef Stephen Ollard, a Johnson & Wales grad, has filled the menu with Lowcountry classics like she-crab soup, perfectly fried seafood platters, and briny pilau. Start off with their shrimp corndogs for something a bit different, or just choose a selection of raw oysters from the day’s suppliers — that might include bivalves from local waters all the way to Washington, the Gulf Coast, and Massachusetts, and you’re welcome to order just one of each. Paired with a glass of bubbly, it’s the perfect indulgence. —Erica Jackson Curran Dish (Winter 2013)

Bacco Italian Restaurant

Mt. Pleasant - Italian

For more than five years, chef/owner Michael Scognamiglio has kept his head down and focused on turning out a steady stream of delicious Italian dishes, making Bacco the insiders’ choice for good dining in Mt. Pleasant. Housemade pasta and gnocchi anchor the authentic southern Italian fare, and an ever-changing mix of secondi will have you gobbling up hearty plates of grilled octopus over farro and oven-roasted sausage over polenta. The hand-pulled mozzarella and savory fire-roasted olives are not to be missed. At lunch, there’s Neapolitan-style pizza baked in a wood-burning oven and rustic sandwiches made with Italian meats and that wonderful mozzarella. Simple but classy decor and eminently reasonable prices make Bacco a great regular haunt for Mt. Pleasanters and well worth a trip across the Ravenel bridge for everyone else. —Robert Moss Dish (Winter 2013)

Basil

Mt. Pleasant - Thai + Vietnamese

A lot has changed in the Charleston dining world since brothers Henry and Chai Eang opened their original Basil on King Street. Back then, the staple flavors of Thailand — lime, basil, garlic, lemongrass — were a revelation to local diners, who queued up to wait for a table. A decade later, those flavors have gone mainstream, but the pad Thai, crispy red curry duck, and fried whole flounder and the long-standing no-reservations policy keep them lined up on the sidewalk. A sleek, stylish second location in Mt. Pleasant now offers the same piping-hot soups and cool basil-tinged summer rolls that Charlestonians have long enjoyed. —Robert Moss Dish (Winter 2013)

Basil

Downtown - Thai + Vietnamese

A lot has changed in the Charleston dining world since brothers Henry and Chai Eang opened their original Basil on King Street. Back then, the staple flavors of Thailand — lime, basil, garlic, lemongrass — were a revelation to local diners, who queued up to wait for a table. A decade later, those flavors have gone mainstream, but the pad Thai, crispy red curry duck, and fried whole flounder and the long-standing no-reservations policy keep them lined up on the sidewalk. A sleek, stylish second location in Mt. Pleasant now offers the same piping-hot soups and cool basil-tinged summer rolls that Charlestonians have long enjoyed. —Robert Moss Dish (Winter 2013)

Bin 152

Downtown - Wine Bar

When Bin 152 opened back in 2009 on the lower end of King Street, it seemed to be in the middle of nowhere, located in a shopping district that was feeling somewhat forlorn. How that’s changed in the ensuing years. With Husk, the Heirloom Book Company, and Bull Street Gourmet joining 82 Queen and Poogan’s Porch, the area has become a hub of culinary activity, anchored by the easy charms of Bin 152, a very Euro wine bar that stocks serious wines and beers. It’s a great place to begin your night. Meet your friends, get a glass of wine, and order some charcuterie and cheese before strolling off to your next destination. —Stephanie Barna Dish (Winter 2013)

Blu Restaurant & Bar

Folly Beach - Seafood

At Blu, the seafood is serious. So serious that they’ve garnered a platinum rating from the S.C. Aquarium’s Sustainable Seafood Institute, which means you can order the fish of the day and feel confident that it’s an environmentally responsible catch. Ostensibly a hotel restaurant located within the Tides Hotel, Blu is a casual place that also caters to the locals who recognize its unique beachfront setting (it’s surprising how few options there are on the beaches) and excellent fare, whether it’s surf and turf or shrimp and grits. During the warmer months, they open up for a Sunday brunch buffet that’s always popular. —Stephanie Barna Dish (Winter 2013)

The Boathouse at Breach Inlet

Isle of Palms - Seafood

The Boathouse boasts one of the best dining views in the Lowcountry thanks to its perch at the edge of Breach Inlet on the Isle of Palms. Since 1997, its broad offering of fresh, local seafood has been drawing crowds of locals and vacationers alike. The daily “Fish Board” highlights a rotating selection of fresh, local catches, which you can have grilled, blackened, fried, or roasted, and there’s a generous array of house specialties like crab cakes, sweet tea-brined fried chicken, and a 6 oz. sirloin paired with a butter-poached lobster tail. Toby Van Buren harvests his clams from beds literally just around the corner, and the Boathouse serves them in the shell with house-cured bacon and spinach ragout. On Sundays, hearty eggs Benedict, omelets, and sandwiches provide brunch options that are almost as satisfying as the marsh view from the big rooftop deck. —Robert Moss Dish (Winter 2013)

Carter's Kitchen

Mt. Pleasant - New Southern

Chef Robert Carter, who earned a sterling reputation leading the kitchen at downtown star Peninsula Grill, moved out to Mt. Pleasant last year to take over the restaurant at the Inn at I’On, a small boutique hotel at the front of the I’On neighborhood. He brings with him a simple American cuisine with a few fine-dining flourishes. Starters like fresh baby kale tossed in a traditional Caesar dressing and winter squash ravioli have bright, deft flavors, while the entrées lean toward the simple and substantial: pan-roasted salmon with root vegetables, duck leg confit with green lentils, and lamb chops paired with a mushroom pot pie. Worth notice, too, is the “tavern menu,” with its tempting assortment of bar snacks like truffled popcorn, fragrant toasted cashews, and delightful glass jars of butter bean hummus and tangy pickled shrimp. Flavors like these make Carter’s presence in this new kitchen a welcome one. —Robert Moss Dish (Winter 2013)

Chez Fish

Johns Island - Seafood

Head down the lonely road to Seabrook and Kiawah islands and the little blue and white building housing Chez Fish is one of the first signs of civilization you’ll see for miles. Inside and out, it’s simple and unassuming, but the restaurant has become known for its well-prepared food. You’ll find a cooler filled with fresh seafood, a bar, and a few tables in the front room and a colorful, cozy dining room to the side. Chef and owner René Constantin has created a small but solid menu with dishes like a curried shrimp and scallop medley, sesame-encrusted yellowfin tuna with chutney compote, and a classic New York strip with pommes frites. Be sure to check out the daily specials on the chalkboard. —Erica Jackson Curran Dish (Winter 2013)

Coast

Downtown - Seafood

The decor is a bit kitschy, with its sea-centric seafood theme, but the dining room is vibrant, the bar is usually packed, and the flames dance across the open grill as the kitchen busts it out, night after night. They still have their famous $3 fish taco Sundays, while the rest of the week they fulfill the briny desires of their clientele, whether that means lobster and crab gratin or peel and eat shrimp. Chef David Pell’s locally sourced menu (Certified S.C. Grown) has plenty of sustainable seafood options prepared simply — pick your catch and your sauce — along with a few choices for meat eaters (chicken, grilled rib-eye, filet mignon). The ceviche trio is a must-order. And if the island vibe makes you want some islandy drinks, they have a roster of award-winning mojitos, refreshing sangria, and frozen coladas. Sit in the breezy outside dining room on the alley and enjoy. —Stephanie Barna Dish (Winter 2013)

Crave Kitchen & Cocktails

Mt. Pleasant - Fusion + Eclectic

Crave Kitchens and Cocktails has become a Mt. Pleasant standby for casual fine dining in the evenings and satisfying weekend brunches, too. The dinner menu features cedar plank salmon, sweet chili short ribs, and a big 20-oz. porterhouse. Chef Landen Ganstrom’s she crab soup, topped with a dollop of creme fraiche and a drizzle of chili oil plus a generous lump of crab meat skimming the surface atop a crouton raft, may well be the best local interpretation of Charleston’s signature soup. On Saturdays and Sundays, the brunch features a “rustic skillet” of taters and country ham, omelets stuffed with your choice of toppings, plus massive plates of pancakes and 2-for-$5 mimosas and Bloody Marys. And that’s enough to leave the good people of Mt. P craving more. —Robert Moss Dish (Winter 2013)

Cru Cafe

Downtown - Fusion + Eclectic

If you frequent parties and events in the Lowcountry, chances are you’ve had a taste of Cru Catering (four-cheese macaroni ring any bells?). From fancy fundraisers to weddings to South of Broad soirees, locals have learned they can count on Cru for solid catering. But to really enjoy their offerings, head to Cru Café, just off of the Market. The restaurant is located in a cozy historic home on Pinckney Street, with tables spread out on the front porch and the two rooms inside. As you walk up the porch steps and in the front door, it feels intimate yet welcoming, like you’re dining at a friend’s house. Chef John Zucker puts a gourmet twist on comfort food with offerings like buttermilk fried oyster salad with apple-smoked bacon and honey sherry dressing, chicken paillard, and Thai seafood risotto with coconut milk, soy, sriracha, and carnaroli rice. Go for lunch if you’re on a budget — salads and sandwiches are priced around $10. —Erica Jackson Curran Dish (Winter 2013)

Eli's Table

Downtown - American

Eli’s Table continues the legacy of the old Joseph’s Restaurant, a long-time downtown breakfast and lunch favorite. The decor is fresh and contemporary, but the old breakfast favorites remain, like eggs Benedict loaded with filet mignon, gigantic powdered sugar-dusted pancakes, and omelets stuffed with everything from spinach and mushrooms to crab and ricotta. At lunch, there are generous salads and creative sandwiches like filet and brie, pastrami and bacon, and a salmon BLT. Scott Vosburgh recently took over the kitchen and he’s begun putting his own twist on the contemporary bistro offerings. On the appetizer menu, oyster stew and grilled shrimp on grit cakes join gorgonzola fondue with bacon, potato wedges, and apples for dipping. The entrées are still big and solid, featuring spiced pecan salmon, fennel-rubbed duck breast, and a 16 oz. wet-aged Cajun ribeye. It may feel like two different restaurants rolled into one, but whether you’re in the mood for a hearty, casual lunch or a more upscale yet comfortable meal, Eli will set you a table. —Robert Moss Dish (Winter 2013)

Eurasia Café and Wine Bar

Mt. Pleasant - Fusion + Eclectic

This past year, Robert Knox came on as executive chef at Eurasia and revamped the menu, although fusion remains the mantra: pork meatballs with chilies, garlic, sweet mustard, pineapple, and Asian slaw, or tuna sashimi on crispy wontons with seaweed salad and citrus ginger vinaigrette. There’s a bison burger and delicious grilled chicken and prosciutto sandwich with green apple, red onion, baby arugula, and aged fig-balsamic vinegar on toasted ciabatta. The grilled beef tenderloin with foie gras butter is delicate and tender, and the duck leg confit falls right off the bone. The menu is rounded out with a respectable wine list and a dozen or so creative cocktails. Eurasia is a solid choice for a night out without the bustle of downtown. —Eric Doksa Dish (Winter 2013)

Fat Hen

Johns Island - French

The French influence here runs long and deep, all the way back to the Colonial era when French Hugeonots fled religious persecution and settled in Charleston. Chef/owner Fred Neuville celebrates that French-Lowcountry fusion by packing his menu with classics like coq au vin, braised lamb shank, and seared duck confit alongside hearty country fare like The Rib, a 16 oz. pecan-smoked barbecued short rib that has already become legendary. The Fat Hen serves its Johns Island neighbors well, providing quality fare at reasonable prices, and loyal Islanders have returned the favor by packing the place every night. Sunday brunch should not be missed. Chicken pot pie, duck and apple sausage gratin, and a barbecue brisket and mac and cheese open-faced sandwich are sure to make your Sunday afternoon a lazy one. —Stephanie Barna Dish (Winter 2013)

FIG

Downtown - Modern American

Chef/owner Mike Lata and business partner Adam Nemirow finally opened the Ordinary, their Upper King street oyster bar, but they have not abandoned FIG, their flagship restaurant on Meeting Street. Lata and his Chef de Cuisine Jason Stanhope keep the focus on exquisitely prepared fare. From a gorgeous nine vegetable salad to lamb carne cruda and coddled eggs, the dishes that come from the kitchen show deft skill and restraint. New manager David McCarus has replaced Brooks Reitz, who went over to manage the Ordinary, and his experienced and affable knowledge of wine will make your next dinner at this enduring hotspot even more enjoyable. —Stephanie Barna Dish (Winter 2013)

Fish

Downtown - Seafood

Fish is a restaurant of many moods. It’s casual and affordable at lunchtime, when diners can personalize a moo shu wrap and choose a soup or salad from the $10 mix-and-match menu. The happy hour tends to attract a lively crowd with different specials every day — we prefer Thursday with its $4 cocktails, half-price small plates, and $4 mussels. That’s also a good time to sample dim sum like frog leg wontons or lobster croque madame. Chef Nico Romo really flexes his culinary muscles at dinnertime, with a fresh, seasonal menu of French-Asian cuisine. The winter menu includes tasty options like vermilion snapper cooked on the plancha and served with ginger rainbow carrots and sunchokes, potato and squash dumplings, and smoked yellow curry. Then there’s the 72-hour short rib cooked sous vide and served with creamy cauliflower and peas, bacon fries(!), tatsoi salad, and bordelaise sauce. Pastry chef Susie Ieronemo wraps things up with inventive, delectable desserts like Piggy Pudding, a candied bacon and fig pudding with frozen yamazaki eggnog, blood orange toffee sauce, and sesame walnuts. —Erica Jackson Curran Dish (Winter 2013)

Fleet Landing

Downtown - Seafood

Fleet Landing boasts a few things that few, if any, other downtown restaurants can: a parking lot and a waterfront setting. And those things, particularly the picturesque location in a 1940s-era Naval building and the nautical cool decor, keep the crowds streaming in night after night — so make a reservation if you don’t feel like waiting. The menu is packed with a range of seafood options, from fried oysters with Southern Comfort barbecue sauce to a crispy whole fried flounder with apricot glaze and Charleston red rice. For any landlubbers in your party, there are a few non-seafood options like chicken piccata and a pimento cheese ribeye. Whatever you order, it’s bound to taste just a little better if you spot a few dolphins frolicking in the water just off the deck. —Erica Jackson Curran Dish (Winter 2013)

Graze

Mt. Pleasant - Modern American

Graze’s “creative casual” cuisine promises Mt. Pleasant diners plenty of new pastures. The small plate selections blend hearty comfort bites — lobster mac and cheese made with cheddar-laced orecchiette, fish and chips with hand-cut fries — with more exotic flavors like spicy tuna tataki and steamed mussels in a green curry and coconut sauce. A slate of craft tacos fill warm tortillas with braised pork belly carnitas and cilantro-tinged buffalo shrimp, while the large-plate entrées are a broad fusion of tastes from near and far. Local grouper and Carolina Gold rice appear alongside tandoori chicken breast, hoisin barbecue short-ribs come in a pho-style broth, and bulgogi-style beef deckle is served with a buckwheat noodle salad and kimchi puree. The atmosphere is stylish and modern, and the menu changes on a regular basis, ensuring that Mt. Pleasant diners can always find something fresh and satisfying to graze on. —Robert Moss Dish (Winter 2013)

The Grocery

Downtown - Modern American

The Grocery helped lead the charge of the new generation of Upper King fine dining restaurants, and chef/owner Kevin Johnson’s big wood-fired oven and focus on fresh, local ingredients have wowed diners from the get-go. The innovative menu offers five different size plates, starting with tiny “snacks” and “bites” and ending with whole roasted snapper or a roasted chicken for a table to share. The big oven adds a touch of smoke to heads-on shrimp and roasted vegetables, and hundreds of glass jars of housemade pickles, preserves, and relishes line the dining room walls, their contents adding a tangy zip to pink snapper with potato gnocchi and fried oysters with deviled egg sauce. The format makes it easy for groups to sample and share lots of different plates, and the parade of flavors is bound to keep them captivated all night long. —Robert Moss Dish (Winter 2013)

Hank's Seafood Restaurant

Downtown - Seafood

Hank’s combines old Charleston style with the bold flavors of contemporary sea-to-table dining. Waiters in white jackets and black ties serve historic local dishes like she-crab soup, curried shrimp in a coconut- and banana-laced sauce, and Seafood a la Wando, a blend of shrimp, scallops, and fish in a rich sherry cream. The triple-decker seafood tower remains a jaw-dropping display of lobster, shrimp, oysters, and mussels, while massive fried seafood platters will satisfy the bigger appetites. But don’t let the scale and flash fool you: Chef Frank McMahon has some serious fine dining chops, and he keeps thing up-to-date with carefully prepared local fish, like roasted grouper with pea and lobster risotto and sautéed trigger over red wine-braised lentils. Add it all up, and you’ve got flashy, big-ticket seafood dining that can please even the most sophisticated palate. —Robert Moss Dish (Winter 2013)

High Thyme

Sullivan's Island - Modern American

Sullivan's Island's main drag offers plenty of options for casual, sandy-feet fare, but High Thyme kicks things up a notch with a fresh, eclectic menu. Eat inside or snag a seat on the deck for prime people watching and start out with an appetizer like steamed PEI mussels in a chili coconut broth. Be sure to ask about the specials, or order your entrées from the dinner menu — the tilapia over gouda grits with lemon caper brown butter is a solid choice, as is the pork chop over green chili macaroni and cheese with blueberry barbecue sauce. Stop by on Tuesdays for tapas night, when small plates range from $8-$14. Or go for brunch, when you can get everything from a basic breakfast platter to indulgent orange-cinnamon brioche French toast. On Sunday nights, low-key local bands provide soothing background music for your night out. —Erica Jackson Curran

Hominy Grill

Downtown - New Southern

When chef/owner Robert Stehling of Hominy Grill won the Best Chef Southeast in 2008, it marked a shift in the Southern dining world. He didn’t win it with high-falutin’ French-inspired techniques or white tablecloth service but rather by serving classic Southern cooking — including breakfast — in a neighborhood restaurant setting. Stehling has since expanded the building and put a little more emphasis on evening dinner service, but the qualities that made Hominy Grill such a hit remain. That means hearty country breakfasts with pancakes, eggs, stone-ground grits, and house-made sausage plus the legendary “Big Nasty” biscuit with a massive fried chicken breast and a cascade of sausage gravy. At lunch and dinner, you can make a satisfying meal just from the ever-rotating selection of Southern veggies, but that would mean passing on Stehling’s superior versions of traditional dishes like Country Captain and Lowcountry purloo and on the always-novel products of his smoker, too, like barbecued lamb and goat. Sure, the tourists still queue up on the weekends for their big Southern brunches, but there’s a reason so many people are waiting in line. —Robert Moss Dish (Winter 2013)

Husk Restaurant

Downtown - New Southern

The opening of Husk solidified Charleston’s position as the top city in Southern dining, and it elevated executive chef Sean Brock to international celebrity. In October 2011, Bon Appétit declared it the best new restaurant in America, and countless visiting chefs and culinary pilgrims made their way to Charleston to see what all the fuss was about. What seemed bold and radical just two years ago has since become the dominant mode in New Southern dining: putting purveyors front and center, focusing on local and heirloom ingredients, cooking over wood, and using traditional pickling and preservation techniques to intensify flavor. Some of the more dramatic crowd-pleasers — pig’s ear lettuce wraps, fried chicken skins, and skillets of wood-fired cornbread — have become menu mainstays, but the offerings still change daily, bringing novelties like seed-crusted triggerfish, Blue Ridge bison short ribs, and antebellum brown oyster stew. The Bar at Husk keeps moving forward too, evolving beyond its initial incarnation as a temple of bourbon to become one of the city’s most innovative, ingredients-driven cocktail spots. —Robert Moss Dish (Winter 2013)

Il Cortile Del Re

Downtown - Italian

On a chilly evening, duck into this tiny little restaurant on lower King Street and settle in the cozy back dining room next to the big fireplace. The deep red walls and small tables are well suited for a romantic evening fueled by Italian red wine (we like the Super Tuscan) and red sauce. Try a bowl of stewed wild boar and cannelini beans with pappardelle or play it safe with a meaty spaghetti bolognese. If you prefer a more bustling scene, il Cortile delivers that too. The big bar in front is a great place for some Italian cheese and maybe a glass of chilled Gavi di Gavi. The room opens right onto King Street and is a great place to take in the action without too much effort. Whatever you’re in the mood for, il Cortile is there to suit your style, no pressure. —Stephanie Barna Dish (Winter 2013)

La Fourchette

Downtown - French

Unapologetically French, the menu at this cozy little restaurant has items from both la mer (the sea) and le terroir (the earth), with choices that range from lobster tails and grilled swordfish to hanger steak and couscous merguez. Sometimes you just want to conjure up an Old World experience, and La Fourchette delivers just that with an amazing wine list of distinctive regional selections and a menu of French classics (duck l’orange, anyone?). It’s pretty romantic in here too, with soft lighting, intimate seating, and sexy food. We love the mussels and frites combo, particularly because the frites get cooked in duck fat. The French shepherd’s pie (haché parmentier) and the grilled hanger steak (le steak frites salad) are also good choices. —Stephanie Barna Dish (Winter 2013)

Lana

Downtown - Mediterranean

Lana Restaurant, a cozy, intimate escape at the corner of Rutledge Avenue and Cannon Street, is the insider’s choice for a great downtown meal. Chef/owner John Ondo’s eclectic menu blends fresh local ingredients with flavors and techniques from around the Mediterranean. Housemade pasta and pillowy gnocchi are tossed with tomatoes, olives, and capers or wild mushrooms and pancetta. Fresh shrimp, scallops, and mussels star in the Frutti di Mare, while a duo of duck breast and leg confit and pan-roasted Basque chicken bring bright, hearty flavors. The happy hour tapas menu, which ranges from marinated olives and sliced ham to lamb kefta and potato croquettes, provides many fine accompaniments to a glass of good wine. With a stylish setting and impeccable fish specials, Lana always impresses. —Robert Moss Dish (Winter 2013)

Lowcountry Bistro

Downtown - Southern

Say hello to the one of the newest dining ventures on Market Street. Steve Kish, a long-time restaurateur in Charleston and owner of 82 Queen, recently opened Lowcountry Bistro in the heart of Charleston’s historic Market district. LB takes on traditional Southern cuisine with a few modern twists, and a dash of Creole and French thrown in the mix. Fried green tomatoes, shrimp and grits, chicken and waffles, and Carolina crab cakes exist alongside the Market Burger, Cuban sandwich, and jambalaya, which ensures there’s something for everyone. The setting is simple and casual, with a large second floor balcony, which is perfect for people-watching while enjoying a refreshing Southern peach cooler. —Eric Doksa Dish (Winter 2013)

The Macintosh

Downtown - Modern American

At the Macintosh, Executive Chef Jeremiah Bacon puts out a menu of acclaimed farm-to-table creations in a stylish but casual setting. The appetizers offer small, succulent morsels with a deft balance of flavors, like tender pork ravioli with tomatillos and creamed corn purée or pillowy ricotta gnudi tossed with fresh summer vegetables and squash blossom butter. Fresh-caught local fish like golden tile, vermilion snapper, and triggerfish feature prominently, served over tempting vegetable combinations like pole beans, arugula, and black cherry tomatoes. Two red meat options consistently anchor the offering: the Mac, a big house-ground burger with aged cheddar, Nueske’s bacon, and pecorino truffle fries, and a 7 oz. rib-eye deckle that offers the most tender and intensely beefy flavor in town. Elegant, stylish, and intensely flavorful, the Macintosh is a major player on the downtown scene. —Robert Moss Dish (Winter 2013)

Mercato

Downtown - Italian

Look for the bright yellow awning on Market Street to find Mercato, a sexy Italian restaurant with an art-deco feel and a fun jazz scene. Diners can choose to sit downstairs near whatever small jazz ensemble is playing that night, or head up the illuminated staircase to eat in the more bright and airy dining room upstairs. Chef Ben Ellsworth’s menu is divided into Antipasti, Primi, Secondi, Contorni, and Dolce, with a bevy of traditional Italian options to choose from — like fried calamari, housemade potato gnocchi, tagliatelle bolognese, and chicken marsala. Ellsworth kicks it up a notch by using high-quality and often local ingredients. On a recent visit, our salad was made with local butter lettuce, heirloom tomatoes, and shaved fennel, and our linguini had plump local shrimp alongside garlic, lemon, and chilies. We were even told that the Nutella panna cotta was topped with local strawberries in the middle of January. We don’t know how they managed that, but we licked the plate clean nonetheless. —Erica Jackson Curran Dish (Winter 2013)

Muse

Downtown - Mediterranean

With a subdued, elegant atmosphere and a menu offering a wide variety of Italian, Greek, and Levantine flavors, Muse has long been a favorite local pick for an evening escape. The crispy sea bass — deboned and lightly fried until the skin is crisp and golden — remains the regulars’ standby, and the rich entrées include hearty selections like gnudi in gorgonzola cream and roasted lamb over butternut squash purée. The comprehensive wine list has dozens of good selections by the glass, perfect for pairing with reliable small plates like the grilled duck breast rubbed with tart sumac and the merguez sausage with red peppers, fennel, and radish. A table tucked into one of the converted rooms of the old house is ideal for a relaxing evening meal, while the small wine bar in the front room is a promising spot for a quick bite and a glass of wine. —Robert Moss Dish (Winter 2013)

O-Ku

Downtown - Sushi + Japanese

O-Ku roped us in with their happy hour, offering half-priced sushi rolls and sake on Mondays, Wednesdays, and Fridays. And then we just kept going back for more, even though some rolls are priced upwards of $15. Luckily, the rolls are big and beefy and unlike anything else you’ll find in town. Our favorites are the Salmon and Lemon Roll (crab salad, avocado, salmon, and thinly sliced lemon), the Potato Roll (shrimp tempura, avocado, shoe-string potatoes, eel sauce, and mango remoulade), and the Harvest Roll (spicy tuna, kabocha mash, pears, apples). Besides the sushi, we like to order from the Izakaya (Japanese street food) section for items like sashimi tacos and rock shrimp salad — and on Tuesdays, everything is $10. Entrées include dishes like Kurobuto Pork Shank and Green Tea Soba Noodles. You’ll have to go during lunch to try their steamed buns or bento boxes, and don’t be surprised if it feels more like a nightclub than a restaurant on Friday and Saturday nights. —Erica Jackson Curran Dish (Winter 2013)

Old Village Post House

Mt. Pleasant - New Southern

The Old Village Post House brings the downtown flair of the Maverick restaurant group (the team behind High Cotton and Slightly North of Broad) to charming Pitt Street in Mt. Pleasant’s Old Village. With white beadboard walls and dark pine floors, the dining room in the restored 19th-century general store is cozy and elegant. The tavern room, with its brown leather chairs, is a comfortable spot for casual cocktails and upscale Southern munchies like crispy fried oysters or salt and pepper fried shrimp with smoky blue sauce, candied Crystal, and celery root slaw. Executive Chef Frank Lee and Chef de Cuisine Forrest Parker have created a menu that prepares fresh Southern ingredients with a European sensibility. Crispy duck leg confit is served with mushroom risotto, country ham-onion soubise, and a balsamic reduction. Excellent versions of Lowcountry favorites like shrimp and grits round out the offering of superior food in a relaxed, elegant setting. —Robert Moss Dish (Winter 2013)

Opal

Mt. Pleasant - Modern American

Opal continues to hold its ground as the go-to spot in the northern reaches of Mt. Pleasant. The modern Tuscan decor and a menu that fuses fresh American and Mediterranean cuisine give diners a chance to experience a big night out without breaking the bank. A respectable charcuterie and cheese list, a handful of housemade pastas, and seasonal entrées like crispy duck breast with fall squash barley, braised greens, and cranberry-granache gastrique offer a little something for everyone. The hanger steak with Yukon gold potatoes and barolo sauce has been a favorite since the beginning, and now there are two additional steak options: a center-cut filet and a dry-aged NY strip. A handful of worthy craft beers and an extensive wine list help spice up the night. And let’s not forget the legendary salted-caramel gelato: to die for. —Eric Doksa Dish (Winter 2013)

The Ordinary

Downtown - Seafood

The December debut of the Ordinary, the new venture from chef Mike Lata and his business partner Adam Nemirow, was perhaps the most anticipated restaurant opening of 2012. The pair drew upon their decades-long cultivation of local purveyors and farm-to-table techniques at their first restaurant, FIG, and applied them to the classic oyster hall format, and the results are superb. The setting in a refurbished bank building, complete with 22-foot ceilings and high, round-topped windows, is sparkling, stylish, and full of energy. The gleaming white tile raw bar serves impressive towers of oysters on the half-shell from boutique producers, including local delicacies like Capers Blades and Otter Islands. The “hot” and “cold” selections offer an array of small plates designed for sharing, running the gamut from pristine Nantucket scallops in a blood orange sauce to the most insanely delicious fried oyster sliders on the planet. The menu changes daily, and Lata is still expanding it with new creations, like a selection of entrée-sized “mains.” Delicately fried triggerfish schnitzel and even steak frites for landlubbers are just a few recent introductions. Bold, ambitious, and fanatical about quality, the Ordinary has already made a big splash downtown, and it seems well-poised to evolve into a must-visit Charleston destination. —Robert Moss Dish (Winter 2013)

Pane e Vino

Downtown - Italian

Tucked away a few blocks from King Street, the patio at Pane e Vino is surrounded by a vine-laden fence that shelters you from the street. Inside, the small dining room has its own cozy ambiance. The menu is stocked with traditional Italian dishes, like big bowls of spaghetti, cioppino, and potato gnocchi. They’ve also got fresh mozzarella with tomatoes and olive oil and lasagna with ground beef, fontina, and mushrooms. It’s simple but hearty food that keeps the locals coming back for more. And the popularity was enough to open a second location. Right off of Shem Creek, the old Sette VII location is now Pane e Vino. It may not hold the same amount of ambiance as the downtown location, but we can expect the food to be just as good. —Eric Doksa Dish (Winter 2013)

Pavilion Bar

Downtown - Cocktail Bar

While its view is killer and its menu indulgent, the Pavilion Bar isn't somewhere that you're going to just pop into on a Tuesday for drinks. Instead, keep this place in your back pocket for special occasions. The mojitos are made with Cruzan rum and fruit purées (strawberry and kiwi, blueberry, raspberry), and the martinis with Hendrick's, Grey Goose, and other high-quality liquor. The food is equally elegant, offering filet mignon kebab, lobster thermidor and portabella pizza, and a Kobe beef burger. Most of the appetizers are more expensive than the more meal-like parts of the menu (like the sandwiches, which come with a side of waffle fries). At $19, the Duck Confit Nachos seem excessively priced, but it's also excessively portioned. Don't order it unless you're with a large group, otherwise you may have trouble finishing it. —Susan Cohen

Red Drum

Mt. Pleasant - Fusion + Eclectic

At Red Drum, chef/owner Ben Berryhill has created a distinctive South-by-Southwest cuisine that blends the best of Lowcountry ingredients with the flavors and style of Texas. That means grilled South Carolina quail paired with Texas Hill Country sausage and barbecue shrimp served with sweet corn pudding wrapped tamale-style in a corn husk. Berryhill fires his custom-made wood-burning grill with locally cut oak and pecan, and it adds a big smoky kick to steaks, chicken, and seafood. Berryhill was an early proponent of serving line-caught, sustainable local fish, and the fresh catch of the day cooked over the big wood-fired grill is a reliable delight. The elegant dining room with white-clothed tables and leather backed chairs offers formal dinner service, while the big outside patio and bustling bar provide more casual, uptempo options. It’s a style unique to the Red Drum, and that keeps it at the forefront of good dining options in Mt. Pleasant. —Robert Moss Dish (Winter 2013)

Rosebank Farms Cafe

Seabrook Island - Southern

Rosebank Farms Café has been doing local since before it was a catchphrase. Led by new chef Graham Parris, the casual restaurant sources fresh food from the fields of owner Julie Limehouse’s farms and the waters surrounding the sea islands. Parris revamped the menu by putting an inventive spin on Southern classic staples, though many longtime menu items remain due to popular demand. The lunchtime blue plate special is a great way to sample the restaurant’s fare: order a meat (like fried oysters or pulled pork) and two sides (like Geechie Boy white cheddar grits or fried green tomatoes) for $10. Or go with our favorite: the honey and buttermilk fried chicken breast with mashed potatoes and a side of your choice. Things get a little more fancy at supper, when you can order one of four plays on shrimp and grits or the Charleston-style paella with local fish, shrimp, scallops, mussels, littleneck clams, and housemade andouille sausage in a spicy tomato jus over saffron rice. And whatever you do, don’t skip dessert. —Erica Jackson Curran Dish (Winter 2013)

Sermet's Downtown

Downtown - Mediterranean

A recent ownership change brought a thorough overhaul to the interior of this long-time downtown favorite. Out went the bright, funky paintings and Bohemian decor and in came the trappings of more elegant fine-dining: floor-length ivory curtains, white tablecloths, and cloth covers on the chairs. Former owner Sermet Aslan has stayed on as executive chef, so the food remains essentially the same. That means pasta, chicken, and seafood dishes that blend fresh flavors with Mediterranean twists. Pearl couscous takes the place of rice, sautéed calamari is tossed with orange zest and fennel, and the mozzarella is pulled in-house. —Robert Moss Dish (Winter 2013)

Slightly North of Broad

Downtown - New Southern

Frank Lee hit upon his style as a young chef traveling in France where he learned a simple lesson: use classic techniques on local products. That has been the signature of Slightly North of Broad since its inception, and Lee has been a leading light in trumpeting the importance of local farmers. His kitchen has also been quite the training ground. Many, many chefs got their start at SNOB under his tutelage, and many of them have come back to town to work with him again. But enough about the importance of Lee. What keeps him popular with diners is SNOB’s ability to deliver great food day after day without ever feeling stale. This is where you can go for a perfectly roasted rack of lamb served with Anson Mills farro, roasted seasonal vegetables, and a sultry Cabernet rosemary sauce or a small plate of sautéed young mustards and green peas with gnocchi in a roasted cauliflower cream. During the week, SNOB is the best power lunch spot. Not only will you see every lawyer, banker, and mover and shaker in town, but you’ll be wowed by the value of the menu. The express lunch includes soup or salad, a drink, and the entrée of the day for $10.95. With sandwiches around town costing that much, this deal remains one of the best around. Of course, we’re always hard-pressed not to order that Southern Crab Salad. It’s so good. —Stephanie Barna Dish (Winter 2013)

Social

Downtown - Wine Bar

One of the biggest wine collections in Charleston can be found at Social Wine Bar. Advanced Sommelier Brad Ball knows his way around the wine world and it shows. Beyond the carefully crafted flights, the extensive wine lists boast bottles upwards of $750. And that’s not the only thing going for Social — the chic setting is home to some good eats too. Chef Jesse Sutton came on board a year ago, and he’s been pulling out all the stops. The menu showcases small plates consisting of American fare infused with European flavors. A seasonal bruschetta with squash, apple, ricotta, and sage pairs perfectly with a light bodied pinot noir. A bordeaux would be so nice with the coq au vin wood-fired pizza (braised chicken, bacon, and mushrooms). Social brunch is also a weekly favorite — think pork belly with soft poached eggs and hollandaise over a toasted baguette maybe with a glass of La Bubbly, from Ball’s own wine label. —Eric Doksa Dish (Winter 2013)

Trattoria Lucca

Downtown - Italian

Ken Vedrinski went from being a celebrated chef at the only five-star restaurant in all of South Carolina (the Dining Room at Woodlands) to being the celebrated chef/restaurateur at downtown’s most beloved trattoria in the hood. At Lucca he’s following his passion, making fresh pasta and exquisite dishes using impeccable seafood, produce, and meats from the nearby lands and waters. He goes back to the old country to source beautiful wines, fruity olive oils, sultry cheeses, and cured meats. He continues to wow us on a regular basis. One day in late summer, urged on by a gorgeous food porn shot in a national food magazine, we went in search of panzanella and landed at Lucca where we found a most inspired take on the classic bread and tomato salad. Vedrinski’s version had perfectly tender bits of octopus mixed in with the freshest tomatoes from Johns Island — we were not only satisfied but smitten. Vedrinski is a master of the craft and deserves to be on your top five must-eat list, no matter if you’ve been here one or a hundred times. His is the pasta to which we compare all others. —Stephanie Barna Dish (Winter 2013)

Two Boroughs Larder

Downtown - Modern American

Want to find Charleston’s most noted chefs sneaking a bite when they’re off duty? Your best bet is to head over to Two Boroughs Larder on Coming Street. Husband-and-wife team Josh and Heather Keeler have made a big splash among local food lovers with their stylish restaurant and market combo. Josh mans the kitchen, and his passionate commitment to fresh, local ingredients and an intense made-in-house aesthetic are starting to gain notice from outside of town too. The menu changes daily, with small plates offering tasty morsels like tuna conserva with shishito peppers and roasted beets dressed with crème fraîche. Keeler doesn’t shy away from the more adventurous bits, and head cheese, fried sweetbreads, and braised beef tongue appear with regularity. A few larger plates offer big-ticket steaks and specials like guinea hen confit, but you can keep it simple with a bowl of delicious housemade buckwheat noodles in a hearty pork broth. The small renovated storefront is tucked away down in the Cannonborough-Elliotborough neighborhood, but it’s already been discovered by folks from Travel + Leisure and New York Magazine. It’s been a good run so far, and we have a feeling Two Boroughs Larder is just getting started. —Robert Moss Dish (Winter 2013)

Virginia's on King

Downtown - Southern

Situated on King Street just a block north of Marion Square, Virginia’s serves up classic home-style Southern fare — think chicken and dumplings, brown sugar glazed ham, and fried chicken with all the fixin’s, which includes Hoppin’ John, Carolina Gold Rice, and baked sweet potatoes. The dark wooden tables, exposed brick walls, and old paintings and portraits with gold trim make you feel like you’re dining in a grand South of Broad home. The dessert menu features classics like pecan pie and key lime pie with raspberry coulis. And whether you’re there for dinner or supper, don’t miss our local favorites: okra soup, tomato pie, and Lowcountry boil. —Eric Doksa

Wasabi - Daniel Island

Daniel Island - Sushi + Japanese

Each of the Lowcountry incarnations of Wasabi is different in tone and character. The Daniel Island location is the flashiest and most upscale of the lot, and it serves high-end sushi with plenty of extravagant flourishes. Toro and kanpachi top the regular nigiri slate, while the sushi bar includes the requisite over-the-top rolls plus more exotic combinations like steamed monkfish pâté with ponzu sauce and Japanese snapper graced with 250-million-year-old Himalayan pink salt. Filet mignon and lobster tails grace the hibachi menu, but for consuming even more conspicuously, look for the black-truffled marinated bluefin tuna which, when it’s available, is garnished with flakes of 24-carat gold. The decor is bold and stylish, but there’s more to Wasabi than just flash, like a noticeable focus on freshness and quality. The sushi creations are intriguing and delicately delicious, keeping the Daniel Island Wasabi at the head of the class of Charleston’s sushi restaurants —Robert Moss Dish (Winter 2013)

Wild Olive

Johns Island - Italian

Downtown isn’t the only place to find great Italian cuisine. A nice drive down Maybank Highway leads to Wild Olive and a talented kitchen run by Executive Chef Jacques Larson. Surrounded by several local farms, Larson is able to maintain a fresh, seasonal menu. Start with an antipasto of warm marinated olives, house-cured salumi, or charred octopus with creamer potatoes, spring onion, capers, and pancetta. Move on to one of the many housemade pastas like the linguine with local shrimp, tomato, garlic, fresh spicy red chile, and basil or choose an entrée of grilled swordfish over farro verde, Palmetto sweet onions, shrimp, and oven-roasted tomato vinaigrette. You can’t go wrong. Don’t forget to save room for a tiramisu or homemade gelato for dessert. —Eric Doksa Dish (Winter 2013)